If you're making these sweets for your kids, remember that chocolate (raw chocolate in particular) can be somewhat stimulating. To avoid turning bedtime into party time, it's safer to make these a daytime snack.
1 cup heavy cream
1 tablespoon instant espresso powder
1 tablespoon unsalted butter
2 tablespoons coconut rum
6 oz bittersweet chocolate, chopped
2 oz semi sweet chocolate, chopped
1 cup sweetened shredded coconut

Directions:
1. In a small saucepan, bring heavy cream, espresso and butter to a boil. Remove from the heat and add the rum and stir to combine.

2. Combine the chocolates in a bowl. Pour the cream mixture over the chocolate and let rest, without stirring, for one minute.

3. Whisk the chocolate mixture until it has a smooth consistency.

4. Chill the chocolate until it is firm, at least 3 hours.

5. To make the truffles, scoop out a small spoonful of chocolate and roll it, in your palms, into a ball.

6. Drop the truffle into the coconut and coat it completely. Repeat with the remaining chocolate to make about 40 truffles.

7. Truffles can be stored in the refrigerator for up to a week.